Corn Salsa. Black Bean Salsa. Guacamole. Salsas are great, any time. This recipe is super fast and perfect for the new home chef.

Full of great combined flavors and lots of protein. Grab your favorite scooper-type tortilla chips and try out this super easy, healthy and so delicious salsa. Great for game day. This healthy alternative dip meets all the requirements to score high on the fresh meter.

Easy Black Bean & Avocado Corn Salsa

(Makes a medium bowl of salsa)

2 ears of corn, cooked and cut of the cob; or substitute one can of corn

2 large tomatoes, petite dice

1 15.5-ounce can of black beans, drained and rinsed

2 avocados, petite dice

½ red onion, petite dice

1 pepper, petite dice (You decide red, yellow or orange.)

1 jalapeño pepper, seeds out and finely minced

¼ of a cup of fresh cilantro, finely chopped

¼ - 1/3 cup of lime juice

2 tablespoons olive oil or avocado oil

2 cloves of garlic, finely minced

1 teaspoon of chili powder

½ teaspoon of cumin

½ teaspoon of Mexican oregano

Salt and pepper, to taste

Prepare all of your ingredients. Mix in a bowl. Chill, covered. (My family eats this the minute after I make it. It’s great right away, too.) Serve with your favorite chips. Enjoy.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is currently working as a Sous-Chef and pastry chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.